From tabbouleh Caesar salad to a potato borek with creamy Labne and caviar, the culinary program centers on steakhouse classics, multicultural cuisine and traditions from Thailand, Japan and beyond. Anchoring the menu are premium domestic and international steak cuts, complemented by savory, indulgent sauces such as black sesame bearnaise or teriyaki demi-glace. Menu stand-outs include wagyu confit marble potatoes with preserved lemon and Middle Eastern shankleesh cheese, as well as Hindbeh greens with chickpeas and wagyu beef bacon.
Chef-partner Alexander Willis helms SuSu’s culinary program, incorporating cross-cultural menu staples and prime cuts.
When it comes to crowd favorites, Willis points to the eatery’s loaded potato borak, featuring silky potato mousse, crisp phyllo, crème fraîche, chives and smoked Kaluga caviar. “It plays on the flavors of a classic loaded baked potato, something you’d expect at a great steakhouse, but we reinterpret it in our own way,” Willis says. “It feels fancy and fit for a great night out, but still touches on some nostalgia.”
Restaurant-goers can expect a communal dining experience, guided by a family-style progression called “SuSu’s Table,” priced at $125 per person. The meal opens with housemade hummus, seasonal Lebanese preserves, and a choice of salad, all leading to the main course: four chef-selected butcher’s cuts paired with a variety of steak sauces and shareable sides. Seasonal knafeh with ingredients such as apple butter and koji-hazelnut ice cream close out the meal, along with an array of macarons, bonbons and pâtes de fruits.
At the heart of the restaurant’s culinary program is its “Kan Zaman” 11-course tasting menu, set to launch in April and to be served in the private dining space. Highlights will include langoustine served in a sake croustade with an oolong tea emulsion, Wagyu short rib shawarma with black apple molasses and palate cleansers like black lime sorbet with Champagne gelee and almond oil. Each course will be paired with wines and sakes hand-selected by Willis, a Level One Certified Sake Professional.
The beverage program highlights globally inspired cocktails, plus regional wines and sakes.
SuSu’s global perspective extends to its cocktail menu, featuring standouts like the Sumac Sparkle with Sweet Gwendoline gin, sumac, Greek mastic and ginger. Another highlight, the Mish Mish Vieux Carré, blends Aged Cobrafire Blanche Armagnac with barrel-aged seagrass and apricot, while the Saidachi is crafted with cognac, persimmon and jasmine tea.
“On the cocktail side, I know people will love the Saidachi,” Willis says. “It’s our riff on a sidecar with salted Jasmine tea syrup and a blend of Japanese citrus with fruits like sudachi, yuzu, blood orange and persimmon. We serve it with a monaka wafer filled with a purple sweet potato marmalade, which adds some fun texture and surprise.”
Regional wines and sakes round out the beverage program, including varietals from both heritage producers and emerging names. The collection includes bottles from Lebanon, Greece, Palestine, Armenia and beyond, as well as French Champagnes and Japanese sakes.
Food and beverage offerings are set within a meticulously designed space spanning 6,000 square feet. Led by Alqas and assisted by Mark Trace, the interiors are adorned with hand-carved wooden details and wabi-sabi accents, a Japanese aesthetic and philosophical worldview rooted in Zen Buddhism that emphasizes simplicity, imperfection and authenticity.
Anchoring the menu are premium domestic and international steak cuts, accompanied by sauces such as black sesame bearnaise or teriyaki demi-glace.
“We describe SuSu as ‘Mediterrasian,’ which comes across in both our decor and our culinary style,” Alqas says. “People will notice the room mixes Mediterranean warmth with Japanese minimalism. I love spaces that feel luxurious but not stiff, so that wabi-sabi approach was key for a feeling of polished imperfection.”
An intricate mural by chef-artist Won Kim adds depth, flowing throughout the low-lit lounge to the opulent marble bar and alluring main dining room. The restaurant features seating for 110 guests, including a tucked-away 12-seat private dining room bookended by sculptural wooden wings. On Saturdays, the space will shift into a late-night, Mediterranean-inspired destination to accommodate local nightlife.
“I was deeply involved in shaping the design of SuSu because I care about how a great night unfolds, and I wanted the space to be built to evolve as hours pass,” Alqas says. “With help from the talented Mark Trace, we layered raw materials, earthy tones and soft lighting so the space feels grounded at dinner, then shifts into something more electric as the evening fades into late night.”
Dining and Cooking